Veal Roast Sauce

Ingredients

• 2 shallots
• 1 tbsp butter
• 150 ml meat broth (or poultry or veal stock as needed)
• 3 tsp mustard
• 1 tbsp red wine vinegar
• 50 g cold butter
• Salt
• ground pepper
• parsley

Instructions

1. 1.

   Peel the shallots and sauté them in 1 tbsp hot butter until translucent. Add the broth, bring to a boil, then add mustard and vinegar and simmer for about 5 minutes. Gradually whisk in the cold butter pieces with an immersion blender, seasoning with salt and pepper. Garnish with parsley if desired.